Food Network: Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce
Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion

Ingredients
11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai
larn), baby spinach
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper

Directions
Remove any blemished outside stalks from the greens. Put the spinach to
one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly.

Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok
choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender,
and drain well.

Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30
seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add
the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry.
The oyster and soy sauce will reduce, just coating the greens. At this point season to taste.
Stir-fry for a further minute and serve immediately.